Vegetarian Shepherd's Pie
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cloves |
garlic
crushed |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | medium |
zucchini
thinly sliced |
|
| 1 | cup |
tomatoes, canned
crushed |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 ⅓ | cups |
pinto beans
cooked, drained |
|
| 1 ⅓ | cups |
black beans
cooked, drained |
|
| 1 ⅓ | cups |
chickpeas (garbanzo beans)
cooked, drained |
|
| 3 | cups |
mashed potatoes
|
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cloves |
garlic
crushed |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | medium |
zucchini
thinly sliced |
|
| 237 | ml |
tomatoes, canned
crushed |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 315 | ml |
pinto beans
cooked, drained |
|
| 315 | ml |
black beans
cooked, drained |
|
| 315 | ml |
chickpeas (garbanzo beans)
cooked, drained |
|
| 7.1E+2 | ml |
mashed potatoes
|
|
| 1.3 | ml |
paprika
|
|
Directions
Preheat the oven to 375℉ (190℃).
Sauté 2 cloves garlic for 1 min.
Add the red and green peppers, and zuccini and sauté, stirring occasionally for 4 minutes, or until tender.
Add ¾ cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer.
Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in food processor, and purée until smooth.
Spoon the purée into a lightly greased 9 inch pie pan.
Top with the skillet mixture.
Then spood the mashed potatoes on top.
Bake uncovered for 25 minutes, or until the potatoes are lightly browned.
Sprinkle with paprika if desired.
